Coconut and Lime Soup

8. April, 2011

This soup is amazingly versatile as the base itself is perfect for all kinds of vegetables, sea food or even chicken or rice. I usually serve it with vegetables only although sometimes if I have leftover noodles, I add them to the soup as well. It is also lightly spicy and has a very fresh taste what with the lemon, lime and lemon grass (without the soup tasting like dishwasher liquid). I like soups like this to be on the sweeter side (spicy and sweet) but if you like a more tangy soup you can omit the agave nectar.

The soup is perfect for those with lactose and gluten intolerance.

You can freeze the soup base but I wouldn't add the pepper or the pak choi until the base is thawed (so that it doesn't become mushy). Note that you will need a food processor or a hand mixer for this recipe.